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Asher Tee
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Blackberry, Peach, and Ginger Crumble
August 16, 2010 at 6:05 pm 49 comments
It's August, and that means it's blackberry season in the pacific northwest.
The blackberry bushes here are inescapable, weeds even. I pass the thorny plants growing along our neighborhood, behind my school, and against the sidewalks. We had some in our backyard when we first bought the house, until my mother hacked the branches away in a fit of determination. Every year, when I spot the fat berries hanging low on their vines, like clusters of black beads, it feels more like summer than anything.
I've been seeing them all month, but I haven't been craving them… Until a few days ago. I was sitting at the dinner table, thumbing through the pile of cookbooks that live there permanently. It's my habit when I'm bored. I flip back to the dessert section and try to make myself hungry. That day, I saw a marionberry tart, but for some reason it made me want blackberries.
Because they're so expensive, I didn't eat a lot of berries growing up. Even today, in my mind they're exotic. Raspberries, blueberries, marionberries – they should be reserved for special occasions, like a birthday or celebration. But blackberries are so plentiful here, and so easy to get.
When I was in elementary school, my mom and I liked to visit a park by our old condo. I'd never seen so many blackberry bushes before. They towered high over my head like a maze, and the air between them seemed to buzz with insects and filtered sunlight and the sweetness of sugar. It all came back to me in a rush as I sat there with the cookbook in my hands.
I couldn't get blackberries out of my mind. When I decide I want something, I just can't avoid it. I mentioned the berries over and over to my parents. My mom said she remembered where the park was, so after breakfast we headed out. We were nearly there when my dad pulled the car onto a fence-lined stretch of gravel in a rare patch of shade.
"This isn't the park," I protested, but he pointed along the side of the road.
"They're everywhere," he said, pointing at the blackberry brambles twisting in and out of the barbed wire.
I was doubtful as I opened the trunk and passed out bowls to my parents. This didn't seem as nostalgic and serene as my memories at the park. Even in the shade we couldn't escape the hazy swelter of the afternoon sun, like hot breath on our backs. Spiders dangled from leaves and cars sped behind us in a whirr.
We spaced ourselves several meters apart from each other. I reached for the darkest, plumpest berries on the highest vines, straining on my tiptoes and stretching up. As gentle as I tried to be, they burst out of their skins when I dropped them into my bowl. Before long my hands were perfumed with juice, which stained the ridges of my fingerprints purple-red and smelled like August.
The whole way home, I breathed the fragrance in and dreamed of dessert.
And I got it. The blackberries are truly the star of this blackberry, peach, and ginger crumble.
The peaches are really delicious too. I like peaches, but I can't say that I love them. I don't think I've ever had a perfect peach, or even a really good one. The rest of my family has – every year my grandma wistfully describes fresh peach ice cream and lattice peach pie. Or better – fresh and still sun warmed, eaten off the tree. But me? I'm satisfied to cut them into rough chunks and toss them with berries in a crumble.
And the ginger was almost an afterthought, but such a good one. I loved dicing the crystallized ginger into tiny cubes, because it left big sugar crystals and the sharpness of ginger all over my cutting board. You only get a little in each bite, but you know it when you find it.
The original recipe calls this dessert a crisp, but I substituted some cream cheese into the oat topping. I had some leftover to use up, and the result was delicious. I could taste a subtle tang, and it made the topping a little soft and chewy. I'm not sure what makes a crumble a crumble, but somehow "crisp" didn't seem right. All I know is that I shamelessly dug into whatever-you-call-it straight out of the pan, hot or chilled, for breakfast or for dessert in the warm twilight.
Blackberry, Peach, and Ginger Crumble
Inspired & Based on 101 Cookbooks
Makes an 8×8″ pan
Fruit Filling
1 1/2 pounds ripe peaches (about 3 large peaches)
8 oz (about 1 1/2 cups) fresh blackberries
1/4 cup brown sugar
2 tablespoons cornstarch
Zest of a tangerine
1/4 cup finely chopped crystallized ginger
Cream Cheese Oat Topping
3/4 cup rolled oats
3/4 cup flour
1/2 cup brown sugar
3/4 teaspoon ground ginger
Big pinch of salt
1/3 cup butter, melted
1/3 cup cream cheese, room temperature
Preheat the oven to 400 degrees F and place a rack in the center.
Rinse all the fruit. Cut the peaches into bite-sized chunks. I quartered my peaches, and cut each quarter into 4 chunks. Set the blackberries and chopped peaches in a medium bowl.
In a small bowl, whisk together the sugar, cornstarch, orange zest, and chopped ginger. Sprinkle it over the fruit and gently toss to thoroughly combine. Transfer the fruit mixture to an 8×8″ baking pan.
To make the cream cheese oat topping, whisk together the oats, flour, sugar, and ground ginger. Stir in the butter with a fork, then stir in the cream cheese until a coarse, dough-like topping forms. Sprinkle it in chunks over the fruit in the pan.
Bake the crumble for 20-25 minutes, or until the topping is golden brown. I like it hot, warm, and (though my mother can't believe it) straight from the refrigerator.
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Entry filed under: Breakfast/Brunch, Other Treats. Tags: berries, blackberry, cream cheese, ginger, oats, peaches, summer.
49 Comments Add your own
Wow, Elissa… This looks so warm and comforting. I can't wait to use those fall flavors of cinnamon and nutmeg even more as we get closer to fall! Beautiful recipe and post, as always. Keep up the good work!
This looks amazingly tasty Elissa! The photos on this post are gorgeous and I love your writing (as usual!). I wish blackberries grew here :(
I get so excited when I see a new post because I know it will always amaze me. Photography, writing, the food- it's all amazing. Very very amazing.
Whenever I look on your blog and see a new post it absolutely makes my day :) Your photography and writing is beautiful and inspiring. I feel like I know you so well from your posts! ( that sounds a bit weird…) I love crumbles and I agree with you that they taste just as wonderful straight from the fridge as they do hot from the oven!
This looks… beyond amazing. Definitely adding this to my holiday cooking list. Thank you for sharing yet another inspiring post!
The blackberries (or brambles as a lot of scots call them) have long since taken over the sides of the cycle paths here. They're one of those things that just grow in every kind of weather.
This looks wonderful, we used to have crumble a lot but now I definitely want to make it again now!
wow, you are really talented. from the writing to the photography, amazing! and that crumble sounds fantastic!!!
I just wanted to thank you again for switching to Flickr. That is one of the nicest things anyone has ever done for me. I would definitely have continued reading your blog if I couldn't see your photographs, but with photos your blog is beyond amazing! Thanks a lot Elissa!
This crumble looks delicious- with all the fresh fruit we get during summer I have to try it! And ginger anything is good!
Very inspiring. Love your blog and I read a lot of blogs and yours ranks at the top!!
When I hear 'crumble' I know Autumn is on its way, and this one is a lovely way to usher in the season… We're planning to make home made blackberry wine with our bumper crop!
This sounds fantastic! I looooove blackberries.
Wow!!!!!!!!!! That picture of the blackberries is outstanding. They look like dark jewels ready to be hung as earrings. Oh, yummy, I love the berries and when you put them in a warm crumble, crisp, or cobbler and then make it ala mode with french vanilla ice cream melting on top, well, that makes it a perfect end of summer evening. Just reading your words and looking at those gorgeous pictures, satisfies my cravings until I can get the real thing. Thank you again for this delicious post.
I love earth's bounty. I think it is wonderful that you can pick berries for free. I love what the earth provides for us, it is the main reason why I love to cook and bake.
You're a very good writer!
Berry-picking is my absolute favorite, and it's even better when you take your favorite people along. It's raspberry season in Virginia, so I'm eyeing those next!
And next time I get the opportunity to experiment with crystallized ginger, I'm taking it. :)
The ultimate summer dessert. I love the ginger addition!
When I was little, we had raspberry bushes in the backyard. I don't know why, but we got rid of them a handful of years ago. Pulling those perfect and ready to burst raspberries off the vine with my fingers was a magic occasion. None tasted as good as those ones. There is nothing like picking them yourself :).
I love blackberries. This look delicious!
Speaking of the differences between various fruit desserts, I recently discovered this:
Unfortunately it doesn't include slumps or grunts (how on earth did such sweet, delicious desserts acquire such silly unshaven-men-with-plumbers-cracks-showing names?) but it's still a wonderful guide from our dear departed Gourmet Magazine.
Loved your post. I never picked berries with my parents, but we did pick pecans from time to time so your story brought back a lot of memories!
I love this crisp, the flavor combo is a definite hit. Thanks for sharing!
Hey, love love love the recipe. We moved to Malaysia a while back and we were shocked at how expensive strawberries were over here. Back home in Egypt, we could buy strawberries by the bucket for almost nothing. Really makes you appreciate the stuff you left back home.
I love blackberries. I can almost smell that crumble baking. Yum.
I was just in seattle like yesterday! and omg, the blackberries and practically every fruit I had (especially the peaches!!!) were out of this world!!
I really like your blog! It has so many yummy recipes! I'm 15, and started my own baking blog after stumbling upon other baking blogs. Your blog is super amazing and inspiring!! Thanks for all the great ideas!!
You're a very good writer!
Your blackberry picture looks amazing, just stumbled upon your blog and I think it's terrific! Keep up the good job (p.s I am in my 20s and cannot bake well ;))!
Yummy!! Your making my mouth water.
I just love ur blog! Serious, u have real talent in so many areas! Loving the food so much and your photography just makes it even more appealing!! xxx
Absolutely love blackberries and peaches and this is the perfect dessert for both! Stunning! And I love picking berries. Used to pick the blackberries near my in-laws house but they were tiny and hard. We ate them anyway.
I love any kind of berry crumble! Yum
That looks awesome, i will try it. please do not put this kind of pic, makes me hungry smspizza :)))
the ginger is a wonderfully refreshing touch
the ginger is a wonderfully refreshing touch
I was just in seattle like yesterday! and omg, the blackberries and practically every fruit I had (especially the peaches!!!) were out of this world!!
You're a very good writer!
I love any kind of berry crumble! Yum
I did a small blog post on my blog about you and bento boxes I hope you can come visit..http://www.bestoffrrm.com
thanks for sharing i love this idea and i will check everytime your post:))
see ya again in new post.wish you continued success
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To Oppose a King, DOTA 2 Steam Workshop art by Tu Na Art
Introducing For Fans By Fan's Messenger Bag with Sublimated Interchangeable Flap. Each Messenger Flap features full-coverage artwork that covers the entire flap, with rich pigment color. The Sublimated Interchangeable Flap is attached with a zipper, which allows the Messenger Bag Body to be fully customizable by swapping out different flap designs.
**Please note this listing is for the Sublimated Interchangeable FLAP ONLY**
***You must purchase the Messenger Bag Body separately. Any Interchangeable Flap design can attach to the Messenger Bag Body ***


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K Heather
Animal Health and Veterinary Science
Stellenbosch University
South Africa
K Heather is working at the Department of Animal Health and Veterinary Science, Stellenbosch University, South Africa. International experience includes various programs, contributions and participation in different countries for diverse fields of study.
Research Interest
Animal Science, Veterinary Health, Veterinary Medicine


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Soft Pretzels
September 5, 2010 at 1:07 pm 115 comments
It's hard to believe that only one week ago, I was between homes.
My parents and I flew red eye. As we made our way to the airport, I kept my face turned towards the car window. In the struggle to pack every suitcase into the trunk and leave nothing behind, I'd forgotten to take one final glimpse of my house, the garden, or my room. I felt uprooted and uneasy. I spent my last hour in Seattle trying to drink in the mountains, the water, the evergreens made silhouette-black by the twilight.
By the time we boarded the airplane, the sun had set completely. I spent the flight between sips of ginger ale and bouts of restless sleep. But when I awoke five hours later to the pilot's voice, crackly as crepe paper over the speaker, the aisle was flooded with light. Boston woke up that morning to a lavender sky and a molten orange sun, one of the most beautiful sunrises I've ever seen.
I can't pretend that my first days in Boston were without fault. It was uncomfortably hot and humid upon our arrival. On our first day we walked and walked and walked, until finally I nearly threw up in the sweltering subway station. And I was terrified. One of the first to move into the dorms, as soon as my parents left me alone to run some errands, I sat on my new bed and cried. It was just an accumulation of all the stresses, and you know I've never been good with change.
But I unpacked, and everything found its place. I fitted the bed with my old sheets and blankets, so it felt familiar. By the time my roommate E- arrived, I was ready to meet her, and that night I slept easily in my new room.
My parents left a couple days later. I met them at Neptune Oyster on their last night, where we had some really excellent calamari, smoked tuna, and raw oysters. I went through the motions of dinner like some weird dream, and fought tears when I hugged my mother and walked out. I slipped onto the T, rode home, and smiled at E- when I got back to my room.
I'm sure that my school is the best school in Boston, maybe even the best school in America. (Half kidding.) The energy and passion here is honestly infectious. The people here are spirited, talented, and friendly to a fault. I've been to so many orientation events and activities that I can't keep them all straight. I've met so many people that when I recognize a face, I don't know whether it's from an icebreaker game or the dining hall. And I love it.
Even though it's only been a few days, I'm already in love with this dorm building. I love the creaky elevators and the beautifully detailed ceilings. I love my roommate, who is funny and outgoing and open as a book. I love my 7th floor – where to even start? On the first night, when we played a 30 person game of musical mafia? Two nights ago, when we sat beneath the purple sky in the Boston Common? Maybe yesterday, when we went to the Quincy Market together and sang "Stand by Me" with one of the street performers.
There's P-, who is all too humble about his guitar and singing talents and wears funny shoes. There's J-, who sounds EXACTLY like Michael Cera if you close your eyes. H-, who I shared an impromptu hug with in the elevator, S-, who looks like Mark Ruffalo, and C-, who has posters of Elvis around her bed. Is it possible that they already feel like family?
I love the city of Boston. The way the squirrels in the Boston Common come right up to your feet. I love that everything is within walking distance, from the seedy grocery store in Chinatown to the fresh produce in Haymarket Square. My favorite place so far is the North End, where I like to walk alone through the winding cobblestone streets and carry a twine-wrapped box of cannoli.
Although I've tried plenty of good food here, the one thing I haven't done yet is bake. This dorm building doesn't have a real kitchen, and anyway, I don't have any ingredients or supplies at this moment. My schedule's been so hectic that I haven't craved it yet, but I will. I can't picture my life without mornings at the kitchen counter. I don't know yet what will happen, but I know I can make it work.
These pretzels were the last thing I baked. It was the weekend before Boston, and my mother and I kneaded and twisted in the soft Seattle light I already miss. Neither of us had ever made pretzels before, and it was a bit of an experiment. We fumbled with the boiling water and had no idea how to form the shapes. But when the pretzels finally came out of the oven, soft and golden-brown, we couldn't wait to take the first bite.
My life right now is anticipation. I can't wait to bake again, and to start classes this week. I can't wait for the leaves to turn crimson and gold in the October breeze. I can't wait for snow in December, by which time I'll probably be missing the August heat, and planning my first flight back to Seattle – a trip from one home to another.
[PS: If you're interested in hearing more about my day-to-day college experiences in Boston, follow me on Twitter!]
[PPS: Would anyone be interested in a no-recipe, no-food post with just photos of Boston? Remember, though, I have enough food photos and recipes stocked up to last the year!]
Soft Pretzels
Adapted from Martha Stewart via Smitten Kitchen
Makes 16 full sized or 32 mini pretzels
2 cups warm water
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all purpose flour
1 tablespoon salt
2 teaspoons canola oil
¼ cup baking soda
1 large egg
Sea salt or pretzel salt
Cinnamon sugar (mixed to taste)
Grated Parmesan cheese
Brown sugar mixed with water and chopped almonds
Add the warm water and 1 tablespoon sugar into the bowl of an electric mixer. Use the dough hook and stir to combine. Sprinkle the yeast on top and let it sit for 10 minutes, until the yeast is foamy.
On low speed, mix in 1 cup flour until combined. Mix in the salt and four more cups of flour until combined, about 30 seconds, then beat on medium-low speed for 1 ½ minutes until the dough pulls away from the sides of the bowl. Knead in another ½ cup of flour for a minute on low speed. Depending on your dough, you can knead another ½ cup of flour. Knead for 30 seconds, until combined, then transfer to a floured board and knead 10 times until smooth.
Coat the sides and bottom of a large bowl with oil. Transfer the pretzel dough to the bowl, turning it so that all sides of dough are coated with oil. Cover the bowl with a clean kitchen towel and let rise in a warm spot for an hour, or until the dough doubles in size.
Preheat the oven to 450 degrees F. Line two to three baking sheets with parchment paper, or spray with cooking spray.
Punch down the dough. Knead it once or twice on a lightly floured surface, then divide into sixteen 2 ½ ounce pieces. Keep the pieces wrapped in plastic so they don't dry out.
Roll each piece of dough into an 18 inch long strip and twist into a pretzel. Place on the prepared baking sheet and cover with a kitchen towel. Let the pretzels rest for 15 minutes.
Fill a large, shallow pot with a couple inches of water and bring to a boil. Add the baking soda (it'll foam up) and the last 2 tablespoons of sugar. Reduce to a simmer and poach the pretzels – cook 3 to 4 at a time, a minute on each side. Transfer to the baking sheet with a slotted spoon.
Beat the egg with a tablespoon of water and brush over the poached pretzels. You can sprinkle them with toppings – grated cheese, cinnamon sugar, salt. My favorite pretzels were almond. I mixed a few spoonfuls of brown sugar and water, and added chopped almonds. Bake the pretzels until golden brown, 12-15 minutes, and cool on wire racks. I thought they were best warm and fresh, but you can keep them uncovered for up to two days.
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Entry filed under: Breads, Breakfast/Brunch. Tags: almond, boston, bread, breakfast, cheese, cinnamon, Mom, nuts, savory, yeast.
115 Comments Add your own
I also went to school in Boston. Your words take me back to a much simpler time. And these soft pretzels look divine!!!
[…] Soft Pretzels (17 and Baking) […]
[…] 17 and Baking – This blogger is an 18-year-old journalism student who has a passion for documenting her adventures in the kitchen. "I started 17 and Baking when I was 16 (I like to say I was thinking ahead) after years of following over 40 other food blogs," writes Elissa on her blog. "I admire everything from the writing to the photography to the recipes themselves and I wanted to be a part of the foodie community." Recommended posts: "Rainbow Pride Party Cake" and "Soft Pretzels." […]
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[…] pretzel-shaping skills are in need of serious practice but looks aside, they tasted great (recipe here)! I left them to prove for a little longer because I wanted them to be fluffier (also because I […]
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Soft Pretzels | 17 and Baking
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Enjoy a Vegetable Container Garden
Grow a feast even in a small space with containers of vegetables, herbs and edible flowers.
Colorful Flavor
Three cheery containers reflect the colorful produce growing in them: Hungarian wax peppers, tomatoes, purple basil, golden oregano and bright parsley.
Tip: Put the ingredients for a side or salad in one pot or grouping of pots. For salsa, grow cilantro, tomatoes and peppers. For salad, try a mix of lettuces and chives. For pesto, grow basil and garlic.
Gourmet Goodies
Edible flowers add color both to your containers and your meals. 'Bon Bon Mix' Calendula in the back container blooms in front of 'Rainbow' Swiss chard. At right, 'Starfire' marigold hovers above the shiny, round leaves of 'Salad Delight' red cabbage. In front, 'Patio' tomato and 'Summerlong' basil round out the edibles in this group of containers.
Tip: Large, deep-rooted plants—bush cucumbers, tomatoes or beans—do best in soil at least 12 inches deep. Shallow-rooted plants, such as lettuces, radishes, and edible flowers, get by in soil 4 inches deep.
Succeed with Succession
A colorful mix of cool-season lettuces is just the start of the growing season. Sow lots of seeds, then harvest excess for microgreens, snip baby leaves for salads and harvest the whole plant before it bolts.
Tip: Get more from your containers by planting successive crops. When all the lettuce has been harvested, plant tomatoes, peppers or eggplants.
Box Lunch
Old wine crates provide a perfect home for small veggie varieties. In the container at back, 'Starfire' marigold blooms behind the ever-bearing 'Ozark Beauty' strawberry. In the container at front, 'Romeo' and 'Babette' carrots grow behind 'Kestrel Baby' beets.
Tip: Line crates with landscape fabric or black plastic with drainage holes to help retain soil and moisture.
Related: 14 Ways to Save Water in Your Garden
Grow Up
Taking advantage of a sunny high spot, this tasty pair of tomatoes and basil is a good-looking variation on the traditional hanging basket of flowers. Ripe tomatoes are in arm's reach, too. 'Tumbler Hybrid' is bred to hang off a cascading plant.
Tip: Compact, or bush variety, plants are best bets for this planting method.
Be Fruitful
Even citrus trees thrive in pots (depending on your Zone, you might have to move pots indoors for winter). Here, calamondin (miniature oranges) grows above sage and rosemary.
Tip: Dwarf citrus, such as oranges, lemons and limes, will produce in pots. Increase pot size as the tree grows, pruning once it hits maturity.
Hanging Around
Growing plants upside down has more ups than downs! Cucumbers and tomatoes are commonly grown this way. And there is the bonus of having another crop on top. Here, grape tomatoes and a couple Mediterranean herbs team up with dark accent plants for beauty.
Tip: To create this look, poke a hole in growing bags, buy a planter designed for this method, hang a bucket that has a hole in the bottom, or make your own.
Queen of Summer
Step outside your door and pluck one of these sweet and juicy tomatoes for supper. We grew the cultivar 'Celebrity', which produces lots of full-size fruit from midsummer until frost. 'Cherry Hot' peppers, chives and 'Turkana Scarlet' verbena round out the mix.
Tip: Regular watering is essential for healthy tomato plants. A large container, such as this 10-gallon plastic pot, does not dry out as quickly as a smaller container but will still need to be watered at least every other day. Placing a saucer under the pot may help conserve water.
Savory Spikes
Onions and chives add pretty spikes to vegetable plantings. In the green container at back, tall chives (Allium schoenoprasum) grow with 'Gypsy' sweet pepper and French thyme (Thymus vulgaris). The basket in the front includes 'Salad Bush' cucumber and yellow onion. The middle container offers more salad fixings: 'Bush Goliath' tomato, 'Summerlong' basil and Italian (flat-leaf) parsley (Petroselinum crispum).
Tip: Select a potting soil made with compost instead of a nonrenewable resource such as peat.
Stately Stems
'Bright Lights' Swiss chard is valued for both its bold stems and copious production of vitamin-rich foliage. A spicy red chile pepper trails over the side of the pot. 'Callie Bright Red' Calibrachoa and 'Laguna Sky Blue' Lobelia add to the Technicolor appearance of this edible garden accent.
Tip: Harvest Swiss chard when the stems reach about a half-inch in diameter. New stems will quickly emerge, ensuring harvest until frost.
Pick a Pepper
This trio of sweet bells—'Purple Beauty', 'Red Beauty' and 'Bell Boy'—offer purple, red and green fruit respectively. These season-long producers set fruit until the first frost. A lush herb carpet grows under the peppers. English thyme creeps over the edge of the pot, and parsley and peppermint mask the peppers' lanky stems. Angelonia 'Cascade Deep Purple' complements the cool blue hue of the container.
Tip: Containers made of nonporous material such as resin reduce watering by preventing soil moisture loss. Jazz them up with colorful paint, as we did with this one.
Good-For-You Trio
Harvest a bumper crop of fresh produce from your backyard with these containers of nutrient-rich produce. Choices such as kale, parsley and peppers are rich in powerful disease-fighting compounds known as antioxidants.
In the green pot: Kale ('Dwarf Blue Curled Vates' and 'Red Winter'), spinach ('Avon'), Swiss chard ('Ruby Red'), soybean ('Disoy'), Italian parsley, fernleaf dill, Greek oregano, sweet marjoram, basil ('Summerlong') and globe basil
In the red pot: Tomato ('Health Kick', 'Patio Princess' and 'Big Mama'), sweet pepper ('Tangerine Dream' and 'Red Delicious'), hot pepper ('Mariachi'), strawberry, beet ('Red Heart'), and watermelon ('Sugar Baby')
In the yellow pot: Nasturtium ('Jewel Mix'), Calendula, cantaloupe ('Sweet 'n' Early'), and sweet potato ('Bush Porto Rico')
Edible Combo
Grow vegetables, herbs and edible flowers for your kitchen in this pretty container garden. Use a large container and allow plenty of space between plants to encourage growth. Plants include oregano, thyme, sage, 'Patio Hybrid' tomato and 'Jack Be Little' pumpkin.
Tip: Pots, by nature, limit gardening space, so look for space-saving compact or bush-type vegetable varieties. 'Bush Champion' tomato grows only about 2 feet tall but produces fruits that can weigh up to a pound; 'Red Robin' bears cherry tomatoes on a 1-foot-tall plant. 'Salad Bush' cucumber grows only about a third the size of a regular cucumber vine.
Chef's Friend
The more eggplant you pick, the more eggplant you'll get. 'Little Fingers' eggplant can be harvested when it reaches 3 inches long and maintains its mild flavor until it grows to 8 inches. Frothy Verbena bonariensis and low-growing Ageratum contribute to the purple theme, while snowy white Bacopa trails over one edge of the container. Sage, a fragrant and edible herb, grows at the base of the eggplant.
Tip: Most vegetables require at least six hours of direct sunlight a day for fruit production. If your only garden space is a shaded balcony or courtyard, forgo the peppers and tomatoes and opt for a delectable salad garden.
Bright Celight
Squeeze a vegetable garden into a sunny corner of a deck. This bountiful pot is home to a banana pepper, 'Juliet' grape tomato, basil and thyme. Ornamental peppers in red, orange and yellow add additional pops of color. The tomato plant cascades over the bright orange pot, allowing more space for companions to grow.
Tip: Don't forget to feed your plants. Begin the season by incorporating slow-release fertilizer into the soil. While plants are actively growing, apply a balanced fertilizer (such as 12-12-12) at half-strength once a week when watering.
Herb-Lovers' Choice
Variegated thyme, oregano, regular thyme, tricolor sage and golden variegated sage energize a container with their varying shapes and foliage colors.
Tip: Once you've planted herbs in well-drained potting soil, the hard work is over; they need little attention aside from watering and pinching back to encourage lush growth.
Spicy Planting
Sure, strawberries grow well in strawberry jars. But the jars are also the perfect container for herbs, with pockets for flavorful greens as well as dainty flowers such as fleabane. This container started with one plant each of basil, marjoram, oregano, sage, lemon balm, mint and parsley and two chive plants.
Tip: Use a time-release fertilizer so your herbs get the food they need all season long.
Tag It
Mark your sprouts with these easy-to-make plant labels made from recycled items from around the house. Canning lids and plastic plant pots quickly become clever hanging tags; 9-gauge aluminum wire makes an easy-to-bend stake. Just pound a nail hole in a canning lid and label it with a permanent marker. (To use the tag again next year, spray with polyurethane.) For the plastic tags, cut any shape from last year's plant pots and label with a silver marker.


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Horse,Running Horses,Running Horses Dusty,Living Room Art,Horses Wall Art,Horses Art Print,Horses Canvas,Decorative Art Print,Wall Art Decor
Horse,Running Horses,Running Horses Dusty,Living Room Art,Horses Wall Art,Horses Art Print,Horses Canvas,Decorative Art Print,Wall Art Decor
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Welcome to My Gallery!
I produce high quality large canvas prints gallery wrapped on thick 1.5" stretcher bars ready to hang without the need for framing. The deep 1.5" profile is important to create a professional look. Don't settle for cheaper alternatives that use 3/4" or 1" bars.
I also sell poster prints printed on professional art paper and wall decal. These are shipped rolled and ready to frame.
> Canon IPF 8400 12 color printer renders giclee quality prints that match to the colors and detail of the original art.
> Thick, museum quality cotton canvas with an Oxford 2-over-1 weave from Breathing Color.
> UV-protective coating
> Tight stretch by stretching machine
> Tight hand-folded corners
> Mirrored edges for a continuous look around the gallery wrapped edges without compromising the subject on the face of the canvas.
> Stretched on a 1.5" stretcher bars to create a thick, professional looking profile.
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Customized Art
Custom Photo Print on Gallery Wrapped Canvas.
Turn your favorite photos into gorgeous custom wall ART
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I gladly accept returns, cancellations, and exchanges.
Enjoy Your Art
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Are these sizes for total dimensions or each canvas panel?
These are all total sizes and I split the length in 3 or 5 pieces. For example, 30x60'' means each panel will be 20x30 for 3 panel option.
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Please contact me as soon as possible before you ship it back. Take some photos of damaged package and wait till the mail carrier inspects the package. They will take it from your location.


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The buildings on the left were razed in the 80s for a ghastly development called "City Center," which wasn't as imaginative as its name. The retail portion struggled for decades to fail, and finally succeeded. The sliver of white stone on the right was Donaldson's, a department store that eventually moved into City Center, where it the brand died in a merger. (The old building was demolished for an attractive Cesar Pelli-designed retail / office complex.) Down the street on the right, it's the Syndicate Building, later the home of Penney's. (It was torn down for a retail / office complex.) In the distance, the pointy tower of the remarkably ungainly Minnesota Loan and Trust Building, a 49-foot-wide building that stood until 1920 before it was clawed down for a new Woolworth's. Everything here is gone except for the light-colored building in the middle. It still bears its original name: Andrus. It's an office complex. No retail.
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Morning Minutes: Nov. 20
Word of the Day
skeigh \skeekh\ (adverb) proudly. (adjective) (of horses) spirited; inclined to shy. (of women) proud; disdainful. — www.dictionary.com
Website of the Day
Museum of Mario
An interactive website to learn more about our favorite video game character, Mario, and his world.
Number to Know
1941: Jill Thompson was one of the earliest women artists to work on the Wonder Woman series for DC Comics. Wonder Woman first appeared in All Star Comics #8 in December 1941.
This Day in History
Nov. 20, 2001: President George W. Bush dedicates the United States Department of Justice headquarters building as the Robert F. Kennedy Justice Building, honoring the late Robert F. Kennedy on what would have been his 76th birthday.
Today's Featured Birthday
Illustrator Jill Thompson (47)
Daily Quote
"It takes a lot of things to prove you are smart, but only one thing to prove you are ignorant." — Don Herold


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The page you are looking for cannot be found.
Let's pull a u-turn.
TPMS (Tire Pressure Monitoring System) is an electronic system that monitors tyre air pressure. Knowing if your car has TPMS will enable you to find the right tyres.
Check the side or rear of your vehicle
Check your vehicle's owner's manual
Look inside your driver's side door
Inspect your vehicle's title or registration
Your vehicle's manufacturer-recommended tyre size is listed in your owner's manual. If you do not have your owner's manual, you may also find your vehicle's tyre size in one of several different places:
Let's pull a u-turn.


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APOSTLE TO ISLAM : A Biography of Samuel M. Zwemer
Wilson, J. Christy
AbeBooks Seller Since November 24, 2001Quantity: 1
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AbeBooks Seller Since November 24, 2001Quantity: 1
About this Item
Bibliographic Details
Title: APOSTLE TO ISLAM : A Biography of Samuel M. ...
Publisher: Baker Book House, Grand Rapids, MI
Publication Date: 1952
Binding: Hardcover
Edition: First Edition; First Printing.
Store Description
We Accept all Major Credit Cards through ABE and PayPal.com. Money Orders, Cashiers Checks and Personal Checks are also accepted. All Items are shipped within 24 hours of receipt of payment. If mailing payment please contact us beforehand so we can put the title on hold for you. All Domestic and International orders are shipped through United States Postal Service. Overnight shipping is available for an extra fee.
Seller Info.
Benjamin Moss
4 Fox Hollow Rd
Pomona NY 10970
Orders usually ship within 2 business days. Shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book order is heavy or over-sized, we may contact you to let you know extra shipping is required.
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text:
In June of 2011, Xiang Li sat in a hotel room in Saipan, trying to close a deal with US businessmen. The 35-year-old entrepreneur from Chengdu, China had brought along some samples of his wares—a collection of software on DVDs ready for resale; sample packaging materials and associated designs; and 20 gigabytes of proprietary data from software developers. And every bit of it was stolen.
The customers were already familiar with Xiang's business. They had made a number of purchases from him via the Internet through his site, Crack99.com. But what Xiang didn't know as he explained how to get the goods back through customs without raising suspicions was that his customers were planning on bringing back more than just pirated software to the US. They were undercover US Homeland Security Investigations (HSI) agents preparing to close a trap. And soon Xiang Li's short trip to Saipan became a much longer visit to a federal facility in Delaware.
Today, that unexpected trip got a whole lot longer. In a press conference today, US Attorney for the District of Delaware Charles M. Oberly III and Immigration and Customs Enforcement Director John Morton announced that Xiang had entered a guilty plea to charges of conspiracy to commit criminal copyright infringement and wire fraud. Xiang faces up to 25 years in prison, as well as fines for having sold over $100 million worth of pirated software to customers across the globe—including engineers and scientists working for the US government.
The Crack99 pipeline
Xiang himself was not a hacker. He was an aggregator, paying others to circumvent the license keys and DRM of various software packages and then redistributing them through his site. Working with others who acted as a financial go-between, he sold from a library of about 550 different software titles, including sophisticated engineering design, modeling, and simulation tools that sold for as much as $250,000 through legitimate channels.
ICE has confirmed sales by Crack99 to at least 325 different purchasers worldwide; a third of his buyers were in the US. And some of his best customers were people working for the US government—and not in a law enforcement capacity.
One of those customers was Cosburn Wedderburn, now a former electronics engineer at NASA's Goddard Space Flight Center. Between 2008 and 2010, Wedderburn purchased 12 software packages from Xiang with a total retail value of over $1.2 million. Another, Dr. Wronald Best—a former US Navy scientist who had taken a position as chief scientist for a defense consulting firm in Kentucky—purchased 10 software packages worth over $600,000.
Some of the software companies whose products Xiang was illegally reselling were all too aware of what he was doing, since he openly advertised their software on his website. But because he operated out of China, and through a veil of anonymity online, there was little they could do directly to stop him. The software wasn't sold directly through the site, but through a network of filesharing servers around the world, and each purchase was negotiated through e-mail. As Xiang told investigators during the sting, he had a simple way of dealing with software firms who sent him e-mails telling him to stop selling their products—he just deleted the e-mails.
Going big, and getting caught
ICE began working its way toward Xiang in January of 2010, when agents started to make "controlled purchases" of pirated software from the Crack99.com site. They sent e-mails to Xiang negotiating the purchase of software, and made a total of $8,615 in payments to him and a partner via Western Union wire transfers.
One of the software products that agents were able to obtain through Crack99 during their investigation was Analytical Graphics, Inc.'s STK Pro: a simulation package used for modeling satellite orbits and 3-dimensional battlefield scenarios as well as simulating missile defense systems. The agents paid $1,000 for version 8.0 of the STK software; its retail license at the time sold for over $150,000. In November, just a few months after AGI released an upgrade, they purchased version 9.2.1 of STK and license keys from Xiang for $2,000 more; the software and modules they received were worth over $250,000.
In January, the investigation moved into its next phase. ICE undercover agents sent a message to Xiang saying that they wanted to discuss a plan to resell "cracked" software from him to small businesses in the US. He agreed, and for $1,467, he gave then 15 software products with circumvented licensing—and then offered to provide designs for counterfeit packaging for the software for $1,500 more. He also told agents he had "more pleasant surprises," including internal data from one software provider that he would sell them for an additional $3,000.
For the next few months, agents reeled Xiang in, finally getting him to agree to meet with them in Saipan in June. He arrived with pirated copies of 16 software packages, including a mix of simulation and modeling tools for computer, electronics and wireless communications engineering, along with packaging for them. And the internal data he promised included a trove of resources from one software developer, including code for a software license server, training materials, and other technical data.
Unfortunately for Xiang, Saipan is a US territory, and the ICE undercover agents were on home turf. As soon as he transferred the goods to his customers, he was arrested and prepared for transport back to Delaware.
Listing image by Aurich Lawson / Homeland Security ICE


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Photo Credit: quoteaddicts.com
Your Fellow Authors are not Your Enemies
If you are like me, you are aware of the thousands of other authors that are in the self-publishing universe on social media platforms. We all belong to groups on Facebook and we promote our books, blogs, giveaways, and events. We start to see the same names over and over relentlessly touting our work.
As I first entered the independent publishing world, I viewed all of these authors as people that were competing for my readers. I wanted to out-promote and out-sell all of them.
Photo Credit: www.pinterest.com
Over the three years, however, my view has changed. Instead of viewing my fellow authors as competitors, I have come to think of them as fellow pioneers. I selected the word pioneer purposely. Early American pioneers didn't compete against each other. The amount of land and natural resources available were abundant. Pioneers worked together to build houses and cultivate crops so that they could all survive. If they had competed against each other, it is likely that none would have survived.
Like these early settlers, I believe it is important for indie authors to work together. Besides writing, I have made it my goal to help authors as much as possible. We are encumbered with a stigma from those in the traditionally published world who perpetuate the notion that our work is not up to the same standard as the work coming out of publishing houses. In many cases, this is not a valid assertion. In some cases, unfortunately, it is true.
So how can we, as self-published authors, help each other? Here are some of the things that I try to do in my quest to pay it forward.
Photo Credit: www.registerforshare.org
Share the Lessons I've Learned
I'm about to release my third book. The experience of publishing the first book was one that was very daunting. I had no idea how to format my book for the Kindle and paperback platforms. I knew nothing about marketing. I just wasn't sure what to expect. I read some books (by independently-published authors) on how to get started, but a lot of the things that I did were on a trial and error basis. I made note of what worked and what didn't.
When it came time to publish my second book, I used some of the techniques that I picked up publishing the first one and it was a much smoother process. I felt like I wanted to share this information with other authors. That is the reason I try to help others with their writing and publishing. This method of paying it forward is simple. I highly recommend that other authors share tips so that we can all improve the craft that we obviously love.
Photo Credit: nyceducator.com
Read Each Other's Work
It is important to read the work of other self-published authors. The first self-published author that I read was Hugh Howey. For those of you that have been under a rock in the self-publishing world, Hugh Howey is the extremely successful standard model for self-published authors. He has made millions with his self-published works and, now that he has gained fame and respect, has doggedly refused to go the traditionally published route. While Hugh Howey is the standard, I make it a point to read work from other self-published authors. I have been pleasantly surprised in some cases and have offered advice in others. On the whole, I think that the assertion that self-published work is of a lower standard is greatly exaggerated.
Photo Credit: www.registerforshare.org
Share Your Resources
There are certain tasks, as self-published authors, that we should concentrate on. Editing, marketing, cover design, etc. are just a few of the common tasks that we all must undertake to ensure the quality of our work. Everyone has different approaches to these things. Some work very well, and others have mixed success. Let's share our techniques and tools that we use to handle these tasks. We can all benefit. If you have a great cover designer, for instance, there is no benefit to you to keep their identity and talent a secret. Share their name with other authors. Your cover designer will appreciate the work and the growth in reputation and fellow authors will benefit through having nicely designed covers. This same principle is true for sharing editors, beta readers, and outsourced marketing. I now have all of these things that are traditionally provided by publishing houses in place, and I am more than happy to share with other authors.
Photo Credit: geauxfriends.com
Make Friends With as Many Authors as Possible
Facebook, Twitter, and Google+ are excellent forums for you to make friends with your fellow independently-published authors. You should trade reviews with them, share tips, and promote their work and interviews through your own social media network. Your readers will thank you for introducing them to other work that they may enjoy and you will all benefit from the combined strength of your networks. There are those short-sighted individuals that will yield their limited power and seek to trash your work. It's just part of human nature. Like bitter movie or restaurant critics, those who disparage your work are just reflecting their own failures in many cases. The trick is to parse their criticism looking for things that you can act on to improve your work. If you find nothing, then acknowledge the uselessness of their critique and move on. Never, ever respond to a negative critique publicly. All this will do is give validation to the negative review and will make you look defensive.
Photo Credit: runt.dvrlists.com
Help Other Authors One-On-One
I recently had the pleasure of returning to my hometown. I had the chance to meet with one of my former high-school classmates who is also an independently-published author. We traded some tips and agreed to read one another's books. It was very enjoyable for me to discuss the things I had gone through face-to-face with someone with common experiences.
Additionally, when I participate in author events in April there are many opportunities to give and receive help. It involves networking as well as book signings. I have received a great deal of help from other authors that have gone through these events before in terms of what I need and how I need to prepare.
The bottom line is, we are all in this together. To use a sports analogy, when Michael Jordan played basketball, his presence on the team raised the game of all of his teammates. He wasn't selfish in using his talent to help others improve their game. We have people like Hugh Howey who can be compared to the Michael Jordan of self-publishing. He is very willing to share his information and help us all raise our game. We should also seek to share our good information. There are plenty of readers willing to consume our work, so we should seek to provide them with the best quality product possible by working together.


text: I SPY … running! Take a Look! Can you spot a book featuring running on the cover? Add to our collection in the comments. Share this:TwitterFacebookLike this:Like Loading... Related Author: Middle Grade Carousel A mother-daughter duo dedicated to all things Middle Grade, CJ & Elza run a series of monthly reading challenges. You can also find them on Twitter: @kindeladies, or Instagram: @mgcarousel. View all posts by Middle Grade Carousel


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💥Vintage Precious Moments Dolls 1990 Applause Collectable and Precious Moments Doll Patty
🧡Precious Moments Doll Payy is Dressed In Her Pink Floral Dress and Hair Bows with a Polkadot Apron with Matching Shoes. She has a Soft Body with Hard Face and Hands, Standing 15" Tall. She is in Excellent Shape and would be an adorable addition to any Precious Moments Collection
🧡1990 Applause Collectable Precious Moments Doll of the Month; APRIL is dressed in a Green Dress holding a purple Umbrella with Matching Shoes. She is in Good Condition.
💥Don't Leave the Treasure Chest without Taking a Look at all of our Vintage Collectables at https://www.etsy.com/shop/treasurechestcc?section_id=29704885
💥And Check out our New Web Page at https://treasurechestcc.com Where you not only can shop for that Special Treasure You Have Been Looking For but Can Read our Monthly Writing from the Heart on our Blog Page. See You There.
💌If you have any questions you can always reach Blondie at blondie1952 [!at] treasurechestcc.com
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Deborah De Leon


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By Ricardo Alonso-Zaldivar
Americans are living longer, and Republicans want to raise the Medicare eligibility age as part of any deal to reduce the government's huge deficits.
But what sounds like a prudent sacrifice for an aging society that must watch its budget could have some surprising consequences, including higher premiums for people on Medicare.
Unlike tax hikes, which spawn hard partisan divisions, increasing the Medicare age could help ease a budget compromise because President Barack Obama has previously been willing to consider it. A worried AARP, the seniors' lobby, is already running ads knocking down the idea as a quick fix that would cause long-term problems. House Democratic Leader Nancy Pelosi, D-Calif., doesn't like it either.
But for Republicans seeking more than just tweaks to benefit programs, raising the current eligibility age of 65 has become a top priority, a symbol of their drive to rein in government. If Obama and the GOP can't agree soon on a budget outline, it may trigger tax increases and spending cuts that would threaten a fragile economic recovery.
Increasing the eligibility age to 67 would reduce Medicare spending by about 5 percent annually, compounding into hundreds of billions of dollars over time. But things aren't that simple.
"This is a policy change that seems straightforward, but has surprising ripple effects," said Tricia Neuman, a leading Medicare expert with the nonpartisan Kaiser Family Foundation. "It's a simple thing to describe, and the justification is that people are living longer, but I don't think people have thought through the indirect effects."
Among the cost shifts identified in a Kaiser study:
_ Higher monthly premiums for seniors on Medicare. Their costs would go up because keeping younger, healthier 65- and 66-year-olds out of Medicare's insurance pool would raise costs for the rest. The increase would be about 3 percent when the higher eligibility age is fully phased in.
_ Higher premiums for private coverage under Obama's health overhaul. That's because older adults would stick with private insurance for two extra years before moving into Medicare. Compared with younger adults, they are more expensive to insure.
_ An increase in employer costs because older workers would try to stay on company insurance plans.
_ Higher out-of-pocket health care costs for two out of three older adults whose entry into Medicare would be delayed.
The Congressional Budget Office has also projected an increase in the number of uninsured. That possibility becomes more real with populous states like Texas saying they won't accept the Medicaid expansion in Obama's health overhaul, which would provide coverage to low-income adults. Then there's the impact on people with physically demanding jobs, for whom extending their working years may be difficult.
Still, the idea isn't going away.
Polls show that many Americans are willing to consider raising the age at which people become eligible for Medicare benefits as part of a plan to reduce deficits, even if on the whole it's still unpopular.
A new Associated Press-GfK poll found that four in 10 back gradually raising the eligibility age, while 48 percent oppose that plan.
Those under age 30 were most supportive, while a clear majority of those between the ages of 30 and 64 were opposed. Seniors were split. Surprisingly, there were no significant differences by political party. Overall, foes of the idea were more adamant, with strong opponents outnumbering strong supporters by 2-1.
U.S. life expectancy has risen by about eight years since Medicare was created in 1965. During the 1980s, Republican President Ronald Reagan and Democratic congressional leaders agreed to gradually increase the age for receiving full Social Security benefits from 65 to 67. But they didn't touch Medicare eligibility.
Since then, some policy experts have advocated aligning the Medicare and Social Security eligibility ages through a gradual phase-in that would spare those close to retirement.
The idea gained new life when Republicans won the House in 2010, and Budget Chairman Paul Ryan, R-Wis., embraced it. Obama indicated he was open to it during budget talks with Republicans in 2011. But the president quickly retreated, and now says he's not willing to consider cutting Medicare unless Congress agrees to raise taxes on the wealthy.
For his part, House Speaker John Boehner, R-Ohio, has relented from pursuing other major changes to Medicare, such as privatization. But when it comes to raising the eligibility age, he is still pushing.
"It's a structural change but it doesn't require you to adopt a whole new model," said Scott Gottlieb, a health policy expert with the business-oriented American Enterprise Institute. "It can be enacted quickly so you get the savings, and it can be phased in so you don't affect people about to retire."
AARP and other groups representing older adults are mobilizing against it.
"We are prepared to oppose this one pretty strongly," said AARP legislative policy director David Certner. "It's a pretty big deal." — AP


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Elements of Geometry and Trigonometry
Read Books Design, 2010 - 460 pages
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
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Anatomy of the Breasts
Each breast has 15 to 20 sections, called lobes, that are arranged like the petals of a daisy.
Each lobe has many smaller lobules, which end in dozens of tiny bulbs that can produce milk.
The lobes, lobules, and bulbs are all linked by thin tubes called ducts.
These ducts lead to the nipple in the center of a dark area of skin called the areola.
Fat fills the spaces between lobules and ducts.
There are no muscles in the breast, but muscles lie under each breast and cover the ribs.
Each breast also contains blood vessels and vessels that carry lymph. The lymph vessels lead to small bean-shaped organs called lymph nodes, clusters of which are found under the arm, above the collarbone, and in the chest, as well as in many other parts of the body.


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MYSTIC, Conn. >> The harbor seal pup lay battered on a Massachusetts beach, the victim of a brutal attack by an older seal that left deep wounds all over her body and sapped so much of her strength that she couldn't even flee when rescuers found her.
Now eight months later, the animal rescuers named Pup 49 is adjusting to life without one of her two hind flippers after veterinarians at the Mystic Aquarium in Connecticut performed an amputation to prevent a stubborn infection from spreading throughout her body.
The seal pup is quick to dive after sardines tossed into her tank and fixes her large, dark eyes on aquarium workers the moment they step onto a special platform to feed her. Occasionally she swims to the platform's edge and attempts to haul herself from the water onto it. A special ramp has been installed to make it easier for her to get out. She makes the effort in a heartfelt plea for more fresh fish from the workers' shiny bucket.
"She has a really inquisitive and interested personality, and she is very interactive with the environment around her," said Mystic Aquarium veterinarian Allison Tuttle, who supervises the pup's treatment and care.
None of that personality was apparent when workers from the Boston-based New England Aquarium found the seal stranded in Plymouth, Mass., in July. She was 1 month to 2 months old, had lost a lot of weight, was suffering from a respiratory ailment and was nursing very deep wounds that were infected, Tuttle said. She did not respond well to cleaning and medical treatment.
Vets noted that the infection had spread to additional bones, Tuttle said, and they decided to amputate her stricken flipper to prevent the disease from spreading to other parts of her body and endangering her life.
That decision was not taken lightly. The rear flippers of seals are the part of their body they use to navigate while swimming. For the seal pup — named after the identification number she was given when rescued — it meant learning to use her left front flipper to guide her.
"After surgery, she just seemed a lot more relaxed overall, and just her entire demeanor changed from an animal that was reluctant to be handled from the start to an animal that was ready to get well and was very willing to receive all her post-surgical wound treatments," Tuttle said. "She just really looked a lot more comfortable and really relaxed."
Aquarium visitor Sharlene Cirillo of Berwyn, Pa., was touched after hearing the story of the seal's tragedy at such a young age.
"I'm a mom and, you know, you think about something happening to your child and how hard that must have been," she said while visiting Pup 49's temporary exhibit, near the operating room where the amputation was performed. "It feels like you can understand how hard it was and almost make it personal.
"It's amazing," Cirillo said, "what we can do for people and animals today with the techniques we have."
Pup 49's fate is still uncertain. Officials at the National Oceanic and Atmospheric Administration determined she should not be released into the wild, because having only one hind flipper may limit her ability to race after the fish, squid and other marine creatures she needs to feed on.
That means that the seal will remain on exhibit at Mystic until the agency's Marine Fisheries Service decides on a permanent home.
Mystic Aquarium has already requested that the fisheries regulator let it acquire the seal pup. If approved, she will be moved off display for training until the fall and then will live in the aquarium's Pacific Northwest habitat. If the plan is rejected, Pup 49 will move to another institution that is permitted to care for rescued, non-releasable harbor seals.
Billy Finn, a 10-year-old fourth grader from Brewster, N.Y., was happy to see Pup 49 swim, dive and play in the water, but said it was sad to know what happened to her.
Colleen Thompson of Colchester, Conn., a mother of two, was more upbeat after seeing Pup 49 for the first time.
"We … were pleasantly surprised to be able to come and see the amazing work that Mystic Aquarium has done as far as the amputation and rehabilitation."


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Religious Right leader favors church-state separation if the church is tolerant of gays
Pat Cunningham
Remember that unlikely earthquake in August, 2011, that shook Washington, D.C., and damaged some of the buildings therein?
Among the facilities affected by that temblor was the National Cathedral (above), which has since received $700,000 in tax money from the U.S. Interior Department for foundation repairs, metal work and restoration of stained-glass windows. Officials at Interior defended the grant by insisting that the cathedral is an historic structure.
I don't agree with the government's rationale. The use of public funds to restore a religious institution strikes me as a violation of the First Amendment. I think the money for repairs ...


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The 'whack' that put skating on the map
The Harding-Kerrigan scandal changed the sport and the way sports are covered.
Tonya and Nancy.
Mention those names to figure skating fans, or even to those with little interest in the sport, and there's an immediate response of recognition.
"Ah, the whack on the knee."
"Oh, yeah, the 'Why me? Why me?' cries."
"Sure, the scandal."
Well, it's been nearly 20 years since Nancy Kerrigan was clubbed after practice in Detroit by a member of a bumbling goon squad hired by Tonya Harding's ex-husband with the hope of eliminating his former wife's top competition for the U.S. Olympic team. The assault led to a soap opera that practically created tabloid television journalism, taking what had for decades been a niche sport and putting it squarely into the media mainstream.
By the time a recovered Kerrigan and a besieged Harding reached Lillehammer, their saga was front-page news and can't-miss TV.
"Mainstream media was constantly looking for the next juicy story, and they were insatiable and they were intrusive," said Scott Hamilton, the 1984 Olympic champion who pretty much has been the voice of the sport since then. "What I saw and read was alarming. From the New York Times and Washington Post to the National Enquirer, World News and the other tabloids - every member of the media on all levels, no matter their affiliation - they were kind of equal for that moment in pursuing this story.
"It kind of shook me. This was a desperate appetite, a desperate nature. And it kind of dovetailed into the O.J. Simpson stuff later."
Yet the attention figure skating would get from the scandal was a boon for the sport.
Often considered elitist because of its expense, and only something to watch whenever the Winter Olympics rolled around, skating entered an entirely different realm because of Tonya and Nancy.
That surge in popularity lasted for the rest of the 1990s.
"It really expanded skating so much to the point that it was unsustainable," says Byron Allen, who produces the Stars On Ice tour as IMG Worldwide's senior vice president. "What was there for the time was fabulous, and there was so much interest from all angles. Not only for the sport - it did expand the sport - but from the entertainment side, and the scandal side.
"People became household names rapidly with so much exposure . . . it developed the industry so quickly and so large. But it created unrealistic expectations."
Suddenly, with the exception of Harding, who would be banned from the sport for life for her role in the attack, skaters were in demand. From the Olympic winners at Lillehammer such as Oksana Baiul, who edged Kerrigan for the gold, to past champions and legends, TV networks couldn't get enough of skating.
Even in non-Olympic years, arenas wanted the two major tours - Stars On Ice and Champions On Ice - along with any other shows featuring folks who could jump, spin and twirl. Both tours were visiting cities across the United States and Canada, and heading off to Europe, Asia, and even to the non-skating continents.
Tom Collins, who owned Champions On Ice for three decades, said business "quadrupled when that incident happened. It put skating in the stratosphere; you couldn't sell enough tickets."
It was, by far, the most lucrative period for skaters in the sport's history. Some of the biggest names were regularly pulling in seven figures.
With skating relegated back to the niche realm, the attention and money has dwindled. Champions On Ice is gone and Stars On Ice has shrunk its schedule.
"Clearly there was an explosion in the sport's popularity and exposure, which was fun to be part of," Kerrigan said.
"I look at where the sport is now and it is too bad that it has swung so far the other way. It tends to reinforce some people's perception that what happened to me was good for skating, and that is just not right. Attacking an opponent for personal gain can never be seen as a good thing."
Kerrigan said it would have been better if a well-organized pro circuit was created during the peak in the sport's popularity.
Hamilton created Stars On Ice in part because he would have been unemployed without it after winning gold at Sarajevo in 1984. He saw the skyrocketing popularity and earning power for skaters following the Tonya-Nancy scandal, but he also saw right through it.
Hamilton knew the positive impact would be fleeting. The International Skating Union opted to invest money into keeping skaters in the Olympic-eligible competitions it controls. So Michelle Kwan, Irina Slutskaya and Todd Eldredge remained fixtures. That led to plenty of attention for the relatively few competitions, but at the expense of the tours and ice shows that traveled the globe.
"I think the main thing that happened was any time vast wealth comes into anything, it tends to change it," he says. "It changes the image, the mission, what people's roles are and what they should be doing."


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Chemical-filled tea burns woman at Utah restaurant
SALT LAKE CITY (AP) — Jan Harding and her husband had just arrived at a Utah restaurant for a relaxing lunch with friends when she filled her cup with sweet tea from a self-serve beverage station.
The 67-year-old grandmother took one sip before spitting it out and exclaiming to her husband: "I think I just drank acid."
In fact, the tea was laced with a highly toxic industrial cleaning solution meant for degreasing deep fryers, authorities said. It contained the odorless chemical lye, the active ingredient in drain cleaners.
Four days later, Harding was in critical condition Thursday at a Salt Lake City hospital's burn unit, unable to talk and fighting for her life, lawyer Paxton Guymon said. She hasn't improved since Sunday, when she and her husband went to Dickey's Barbecue Pit in South Jordan after church.
Investigators and the restaurant manager have told the Hardings that a worker mistook the cleaning product for sugar and accidentally mixed large quantities of it into the iced-tea dispenser, Guymon said.
"It's disturbing that this kind of toxic, poisonous material would be in the food prep area and somehow find its way into the iced tea vat," the attorney said. "I don't know how something like that can happen."
South Jordan police are still investigating how the chemical ended up in the sweet-tea container, but they think it was accidental, Police Cpl. Sam Winkler said. South Jordan is a suburb of 60,000 about 15 miles south of Salt Lake City.
Investigators are reviewing video footage from inside the restaurant and interviewing staff who worked that day and in the days leading up to the incident.
They have determined Harding is the only victim, Winkler said. It appears she was the first to drink the tea that day, and restaurant employees dumped it out after she was burned, he said.
John Thomson, owner of the Dickey's Barbecue South Jordan franchise, said in a statement Thursday that he's praying for Jan Harding and cooperating with investigators. He said he would refrain from commenting on the specifics of what happened out of respect for the Hardings. His restaurant is one of 400 Dickey's around the country in the Dallas-based chain.
Guymon said he will wait for the police investigation to finish before determining what legal action to take.
The chemical, also known as sodium hydroxide, comes in both liquid and powder form. The one the worker added to the tea was a powder, Guymon said.
The chemical also is in products such as Drano, said Tom Richmond, professor of chemistry at the University of Utah. "It would start dissolving your insides," he said.
Doctors are trying to determine if it caused any tears in Harding's esophagus or stomach, Guymon said. The woman lives in the Salt Lake City suburb of Sandy with her husband of 47 years, Jim Harding. They have three adult children and six grandchildren.
Jim Harding and the couple's children are by her side at the hospital, praying for her recovery, Guymon said. They declined to comment through the attorney, who spoke on their behalf.
It's unclear if the employee who added the chemical still works at the restaurant or if anyone there faced any kind of disciplinary action. Guymon didn't know, and a Dickey's corporate spokesman didn't immediately respond to a request for comment.
The restaurant has remained open since the incident, said Jeff Oaks, Food Protection Bureau manager at the Salt Lake County Health Department. His office inspected the establishment Monday and found all chemicals properly labeled and separated from food items.
The health department is awaiting results of the criminal investigation to determine if it should issue any violations. It's unlikely the restaurant would be fined or shut down, Oaks said. The department focuses on education and prevention over punitive measures, he said.
Health officials aren't aware of anything like this ever happening in Salt Lake County before. Oaks said restaurant-goers don't need to be worried.
"I believe this to be an isolated incident," he said.


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Shipping policy updated 03/25/21


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